| Measure | Ingredient |
|---|---|
| 1¼ pounds | To 1-1/2 lb without tops Makes 1 pint |
1. Choose small to medium, tender, not woody, parsnips. 2. Remove tops, wash, pare, and cut in 1/2-inch cubes or slices. 3. Blanch 3 minutes. Cool; drain well. 4. Pack in containers, leaving 1/4-inch head space. Seal, label, and freeze. 5. Cook frozen parsnips about 10 to 12 minutes. Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 10-02-95
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